Learn about the Main 8 beer off flavors, how to identify them, and how to correct them.

A large part about improving yourself as a brewer is understanding how to identify off flavors, how they are created, and how to avoid them. These skill sets are also important for bartenders, servers, restaurant/bar owners.

The average beer consumer should also be aware of how to identify these flaws, and how to politely address the issue if they are served a flawed beer. Not all flaws are equal, and some “flaws” are acceptable to a certain degree in many styles. This course will serve as a building block for building your overall beer knowledge and appreciation.

This 1.5 hr class will provide samples of a control beer that has been dosed with the chemical compounds that we associate with the most common off-flavors in beer production and draft dispense. Includes:

Join us as our resident cider expert, Brian Trout, walks us through a rundown on what we can do with cider once the fermentation is through, and how we can make a better product via blending, adding fruits & spices, and acid & tannin balancing.

We will provide the cider, as well as various fruits, flavors, tinctures, acids, and walk you through using and experimenting with them. In the end, you’ll get to make your very own blended, balanced and/or flavored cider.

We will provide some snacks and other palette cleansers to help you along with your experimentation.

We will be learning the “black arts” of cider making — Blending, Balancing, and Making Special Ciders — by doing it all in this class. Complexity, Acids, Tannins, Backsweetening, and Specialty Custom Ciders on the fly. Fun for all levels. – This is the follow up to those Cider Making Workshops.

Join us at The Homebrewer while guest instructor and local award winning cider maker, homebrewer, and competition judge Brian Trout guides us through an exploration of craft cider.

You will learn about the history and production of Cider while sampling examples of different styles from around the world. We will also teach you an easy step-by-step method for crafting cider at home. There is even an option to leave with all the supplies required to make your own 1 gallon batch of cider.

Join us this Saturday for an ultra-exciting LIVE and in-person brewing demo! Watch the process and learn some new tips. We will have beer specials all day. Bring your friends! New to homebrewing? Come see what this hobby is all about.

This class covers the entire process of kegging homebrew — from equipment needs to the carbonation process, serving methods and troubleshooting. We’ll also look at home draft systems and their maintenance. This class is designed for brewers of all levels.

Topics will include:

Demonstration of the kegging process
Options for carbonation
Overview of draft systems — from picnic taps to commercial and DIY kegerators
Basic principles of draft system balance and maintenance
Filling bottles and growlers from your tap
Troubleshooting common issues

Participate in the AHA Big Brew for National Homebrew Day 2016 at The Homebrewer!

Come join us for brewing demos, beer, and camaraderie in celebration of National Homebrew Day. We will be joined by local award-winning homebrew club The Brewing Borrachos — Gabe Padilla, Jason Justeson, Victor Carrasquillo and Ralph Carrasquillo — as well as FDC Brewing’s Dave Stepp and Todd Nelson. We will be brewing extract and all-grain versions of the 2016 Big Brew beers. A traditional alt-bier and a delicious ginger honey summer ale: http://www.homebrewersassociation.org/aha-events/national-homebrew-day/

Both clubs are part of the larger San Diego Firefighter homebrewing community and we are so lucky to have them. We will have beer to sample from Home Brewing Co. as well as food available for purchase. The brewers will be available to answer questions and demonstrate their techniques.

Also, we will be raffling off a Equipment Starter Kit to a lucky new homebrewer — please bring your friends interested in this great hobby!

A large part about improving yourself as a brewer is understanding how to identify off flavors, how they are created, and how to avoid them. These skill sets are also important for bartenders, servers, restaurant/bar owners. The average beer consumer should also be aware of how to identify these flaws, and how to politely address the issue if they are served a flawed beer. Not all flaws are equal, and some “flaws” are acceptable to a certain degree in many styles. This course will serve as a building block for building your overall beer knowledge and appreciation. This 1.5 hr class will provide samples of a control beer that has been dosed with the chemical compounds that we associate with the most common off-flavors in beer production and draft dispense. Includes: